Eggplant Gotsu

Ingredients
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoon
Salt


Method
Coat eggplant with little oil, and either bake it in an oven, or
grill it on the stove.  Peel the skin, mash the eggplant and keep
it aside.
Heat some oil in a pan, splutter mustard, then add hing, urad
dhall, red chillies, green chillies, and curry leaves and keep it
aside. Bring 1 cup of water to a boil, and add tamarind paste and
salt to this.  Mix mashed eggplant, fried ingredients to the
tamarind water.  Garnish with finely chopped cilantro.

Podalangai (Snake-gourd) Paal Kootu

Ingredients
Podalangai (snake-gourd) washed and chopped
Thuval dhall 1/2 cup
Turmeric powder a small pinch
Cumin seeds 1 t.spoon
Red chillies 2
Green chillies 2
Milk 1/2 cup
Grated Coconut 1/4 cup
Mustard 1/4 t.spoon
Urad dhall 1/4 t.spoon
Salt 1 t.spoon
Ghee 1 t.spoons


Method
Cook thuval dhall with 2 cups of water and keep it aside.
Cook vegetable and add the cooked dhall, turmeric powder, and
salt and let it boil for a few minutes.
Wet grind coconut, red chillies, green chillies and cumin seeds
with milk.  Add this to the boiling vegetable and let it cook for
10 more minutes. 
Heat some ghee in a pan, splutter mustard, then add urad dhall,
and hing, and add it to the above.

Vegetable Kootu

Ingredients
Coconut 2-3 t.spoons
Cumin seeds 1 t.spoon
Red chillies 5
Turmeric 1/2 t.spoon
Urad dhall 1 t.spoon
Coconut oil 1 t.spoon
Salt 1 t.spoon (or to taste)
Curry leaves a few
Mixed Vegetables: carrot, cabbage, peas, potatoes, etc., washed
and diced


Method
Chop the vegetables evenly and cook them with a little salt and
turmeric.
Wet grind coconut, cumin seeds, and red chillies and add this
masala to the boiling vegetables. Cook until the flavour comes
out. 
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, and, curry leaves, and add this to the above.

Beans and Potato Kootu

Ingredients
Thuvar dhall 1 cup
Poppy seeds 1/2 t.spoon
Mustard 1 t.spoon
Coconut grated 2 t.spoons
Red chillies 4
Curry leaves a few
Turmeric 1/2 .spoon
Salt 1 t.spoon (or to taste)
Vegetables: Beans, and Potatoes washed and chopped evenly


Method
Cook thuvar dhall and keep it aside.
Boil beans and potatoes, add a little salt and turmeric to this.
Wet grind coconut, poppy seeds, mustard, and red chillies.
Add this masala to the boiling vegetables, and cook until the
flavour comes out. 
Add the cooked thuvar dhall and let it boil for a few minutes.
Heat some oil in a pan, splutter little mustard, then add curry
leaves, little hing, and add this to the above.

Eriseri

Ingredients
Pepper 1 t.spoon
Red chillies 4
Coconut grated 2 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Coconut oil 1 t.spoon
Vegetables - Plantain, Chenai Kazanku washed, peeled and diced


Method
Boil the vegetables, add a little salt to this. 
Fry red chillies and pepper and wet grind this mixture with
coconut and a few curry leaves.
Mix the masala with the boiling vegetables and Cook until the
flavor comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red chille, curry leaves, little hing, and add this to
the above.

Spinach Kootu

Ingredients
Spinach 1 bunch washed and finely chopped
Thuvar dhall 1 t.spoon
Cumin seeds 1/2 t.spoon
Red Chillies 3
Coconut 3 t.spoons
Curry leaves a few
Mustard seeds 1/2 t.spoon
Urad dhall 1 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)


Method
Boil spinach and salt in 1 cup water.
Soak thuvar dhall, cumin seeds, and, 2 red chillies for 30
minutes. Grind this with coconut.  Add this paste to spinach
and cook until the flavor comes out.
Heat some coconut oil in a pan, splutter mustard, then add urad
dhall, 1 red  chille, curry leaves, little hing, and add this to
the kootu.

Bitter-Gourd Pitla

Ingredients
Thuar dhall 1 cup
Urad dhall 2 t.spoon
Coriander seeds (dhania) 2 t.spoons
Pepper 1/4 t.spoon
Coconut 1/4 cut
Mustard 1/4 t.spoon
Turmeric 1/4 t.spoon
Jaggery 1. t.spoon
Tamarind paste 2 t.spoon
Hing a small pinch
Salt 1 t.spoon (or to taste)
Vegetable - Bitter-gourd 4 chopped
Garbanzo beans (channa) 1/2 cup
Curry leaves a few


Method
Soak garbanzo beans over night and keep them aside.
Cook Thuvar dhall and turmeric with extra water and separate the
two, and keep them aside.
Fry urad dhall, coriander seeds, red chillies, and pepper. Wet
grind this mixture with coconut.
Fry bitter-gourd, green chillies, curry leaves, turmeric, and
salt in little oil.  Add garbanzo beans, jaggery, tamarind paste,
and thuvar dhall water to this and let it cook.  Now add the
ground mixture, thuvar dhall and cook until the flavor comes
out.

Pulipu Kootu

Ingredients
Coriander seeds (dhania) 3 t.spoon
Red chillies 3
Methi 1/4 t.spoon
Channa dhall 1/4 t.spoon
Urad dhall 1/4 t.spoon
Coconut 1/4 cup
Thuvar dhall cooked 1 cups
Channa dhall 1/2 cup
Tamarind Paste/Tamarind water
Hing a small pinch
Turmeric 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Vegetable - White Pumpkin chopped 1-2 inches length wise, or
            Egg plant


Method
Cook Thuvar dhall, channa dhall, turmeric with extra water and
separate the two, and keep them aside.
Fry coriander seeds, red chillies, methi, channa dhall, urad
dhall, and hing in little oil. Add the coconut and wet grind this
mixture. 
Cook the vegetable in thuvar dhall water. Add some tamarind paste
or tamarind water, turmeric and salt to this.  After this is
cooked add the ground paste and boil until the flavor comes out.

Avial

Ingredients
Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas,
             Eggplant .,
Coconut 1 cup
Green chillies 8
Red chillies 2
Cumin seeds 1 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1 t.spoon (or to taste)
Coconut oil 2 t.spoon
Yogurt 1/2 cup
Curry leaves a few


Method
Chop all the vegetables evenly, and cook it with little water. 
Add turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds, and
tamarind paste finely in yogurt.
Add the ground masala to the cooked vegetables, and let it cook
until the flavor comes out.
Garnish with curry leaves and coconut oil.

Parupu Usili

Ingredients
Thuvar dhall 1/4 cup
Channa dhall 1/4 cup
Red chillies 4
Hing a small pinch
Urad dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Salt 1 t.spoon (or to taste)
Cooking Oil 5 t.spoons
Vegetables - Beans, cabbage, etc., washed and chopped


Method
Dry grind thuvar dhall, channa dhall, and red chillies coarsley.
Chop vegetable finely and boil this with little salt.
Bring 1/2 cup of water to a boil, add salt, and mix the dhall
mixture with this water.  Cook this either in a pressure cooker
or a microwave oven.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, hing, and curry leaves in oil, and add the dhall mixture
to this.  Keep stiring until the dhall becomes slightly dry.  Now
add the cooked vegetable, and keep stiring until everything mixes well.

Bittergourd Curry

Ingredients
Bittergourd washed and chopped in cubes/lenthwise
Red chillies 2
Hing a small pinch
Turmeric powder a small pinch
Mustard 1/4 t.spoon
Urad dhall 1/2 t.spoon
Curry leaves a few
Tamarind powder 1/4 t.spoon or Tamarind paste less than 1/4 t.spoon
Cooking oil 2-3 t.spoons
Salt 1.tspoon


Method
Heat oil in a pan, splutter mustard, then add red chillies, urad
dhall, hing, turmeric, curry leaves, and the chopped bittergourd.
Sprinkle some water, and let it cook for 15-20 minutes.  Now
sprinkle taramrind powder or tamarind water, and salt. Simmer the
stove and let it fry for a few more minutes until the oil seperates.

Cabbage Curry

Ingredients
Cabbage finely chopped
Green chillies 4 cut length wise
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Curry leaves a few
Cooking Oil 2 t.spoons
Salt 1 t.spoon (or to taste)


Method
Heat some oil in a pan/wok, splutter mustard, channa dhall, urad
dhall, hing, and curry leaves.  Add chopped cabbage and green
chilles, sprinkle some water and let it cook until the cabbage
becomes soft.

Potato Curry

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Cooking Oil 3 t.spoon
Salt 1 t.spoon (or to taste)


Method
Dice potatoes with skin.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, turmeric and the diced potatoes.
Simmer the stove and add salt, let it cook until the potatoes turn light brown.

Potato Podimas

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil potatoes with turmeric and salt.
Peel skin and mash them and keep it aside.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies,
finely chopped ginger, lemon juice, salt and the mashed potatoes.
Let this cook for a few minutes and then garnish with cilantro.

Potato Roast

Ingredients
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Chilli powder 1 t.spoon
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Curry leaves a few
Cooking Oil 5 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil potatoes with turmeric and salt.
Peel skin and dice them and keep it aside.
Heat 5 t.spoons of oil in a pan/wok, splutter mustard, then add
urad dhall, hing, chilli powder, turmeric, salt and the diced
potatoes. Simmer the stove and let it cook until the potatoes
turn light brown.

Okra (Vendakai) Curry

Ingredients
Okra (Vendakai) 250 grams, washed, diced and dried
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric a small pinch
Chill powder 1/2 t.spoon
Yogurt 1 t.spoon
Cooking oil 3 t.spoon
Salt 1/2 t.spoon


Method
Heat some oil, splutter mustard, then add urad dhall, hing,
turmeric, and add the diced okra.  Add salt and mix it well, and
let it cook for 10-15 minutes.  Now add chilli powder, and 1
t.spoon yogurt and keep frying for 5-10 minutes.

Vazai Thandu Curry

Ingredients
Vazai Thndu Washed and finely chopped
Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon


Method
Soak vazai thandu, moong dhall, butter milk and salt together
for 15 minutes.
Heat some oil in a pan/wok, splutter mustard, then add urad
dhall, red chilli, hing, green chilli, and ginger.Squeeze the
butter milk out the soaked vazai thandu, and add the vazai thundu
to the above pan.  Let it cook for 10 minutes, and then add the
grated coconut to the above.

Plantain Curry

Ingredients
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon


Method
Boil plantains with turmeric and salt.
Wet grind cumin seeds, coconut and red chilles and keep it aside.
Heat 3 t.spoons of oil in a pan/wok, splutter mustard, then
add hing, urad dhall, curry leaves, turmeric, and the diced
plantain. Sprinkle water and let it cook for 5 minutes, and now
add the ground masala, and let it cook for another 5-10 minutes.

Plantain Podimas

Ingredients
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)


Method
Boil plantains with turmeric and salt.
Peel skin and grate them and keep it aside.
Heat 2 t.spoons oil in a pan/wok, splutter mustard, then add urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies,
finely chopped ginger, lemon juice and salt and then add the
grated plantains. Let this cook for a few minutes and then
garnish with cilantro.

Plantain Puli Curry

Ingredients
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1 t.spoon


Method
Heat 1 t.spoon of oil in a pan/wok, splutter mustard, then add
hing, urad dhall, curry leaves, turmeric, red chilli and diced
plantain.  Sprinkle water and let it cook for 10 minutes.  Now
add salt, curry powder and mix it well. Add little water to
tamarind paste, and sprinkle this on the plantain curry, and let
it cook for a few more minutes.